Muzzet
by Claire Criscuolo, RN

I always use a non-hydrogenated, trans-fat free shortening for recipes that call for shortening, because the trans-fats found in most shortening are best to avoid. Spectrum Naturals makes the only organic and trans-fat free shortening that I know of. You can find it in health foods stores everywhere.

Makes about 7 dozen

2 Cups trans-fat free vegetable shortening 2 Cups sugar 6 Eggs, or egg substitute, plus 1 for brushing tops of loaves 2 Tablespoons pure vanilla extract 2 Tablespoons finely grated orange zest 1 Tablespoon finely grated lemon zest 6 Cups flour 2 Tablespoons baking powder ½ Pound sliced almonds

Preheat the oven to 325 degrees. Cream the shortening and sugar together in a large bowl, using a wooden spoon to beat the combination smooth. One at a time, beat in 6 eggs, beating smooth after each addition. Beat in the vanilla, and orange and lemon zest. Into a separate bowl, measure the flour and baking powder. Whisk to combine. Add to the creamed mixture. Stir together to mix thoroughly. Spray 2 cookie sheets with nonstick cooking spray or line them with parchment. Form the dough into 4 small loaves, 8 X 5 X 1- inch each. Arrange 2 small loaves on each prepared cookie sheet, leaving space in between each. Lightly beat the remaining egg in a small bowl. Lightly brush the tops of each loaf with the beaten egg, trying not to allow the egg to drip onto the cookie sheets or the loaves will stick. Scatter the sliced almonds evenly over the loaves. Bake for about 45 minutes until the loaves are golden brown and a cake tester inserted into the center comes out clean. Set aside to cool before cutting each loaf in half lengthwise, then into 3/4 to 1- inch slices. Store in a covered tin or jar for up to one week.